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Greek Chicken Salad Bowls

Prep Time:

25-30 Minutes

Cook Time:

45 Minutes


5 Servings



About the Recipe

My favorite kind of salad! This salad will leave you feeling full and fresh. The quinoa and chicken offer great sources of protein and fibers/grains, and the fresh veggies top it off. Making this a Go-To Meal Prep of mine.



  • 1 dry cup Quinoa

  • 3-4 Chicken Tenderloin strips

  • 1 1/2 cups Kale

  • 1 Cucumber

  • 1/2 Red Onion

  • 6-8 Grape Tomatoes

  • Feta Crumbles


  • Dijon Mustard

  • Oregano

  • Garlic

  • Lime Juice

  • Olive Oil


Step 1

Bring 2 cups of water to a boil in a medium pan. Measure out 1 cup of dry quinoa and add to boiling water. Cover and reduce to low heat. Let sit for 15-20 minutes.

Step 2

While the quinoa is cooking, wash the produce. Thinly slice the entire cucumber and half of the red onion, finally quarter the grape tomatoes. (Optional: Chopping the kale.)

Step 3

Wash the chicken tenderloins, and season with zest of lemon, salt, pepper, and other spices of your liking. Add olive oil to a medium pan and cook the chicken until golden, or until it reaches a temperature of 165 degrees.

Step 4

Assemble the bowls (serves 5), by dividing quinoa among 5 meal prep containers. Divide the kale between the containers and top with sliced cucumbers, quartered grape tomatoes, and onion slivers. Add golden chicken. Sprinkle feta crumbles on to your liking.

Step 5

When Serving: can be warmed in the microwave in increments of 1 minute (usually 1 minute, stir + 30 more seconds does the trick). Top with dressing after warming.

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